Print

Lighter Thanksgiving Beef Wellington

lighter thanksgiving beef wellington - featured image
Print Recipe

A lighter version of the classic Beef Wellington, perfect for Thanksgiving. This recipe uses leaner beef tenderloin, a lighter mushroom duxelles, and prosciutto instead of pâté, resulting in a show-stopping centerpiece that’s surprisingly light and easy to make.

Ingredients

Scale
  • Beef tenderloin (center-cut), 2 to 2.5 pounds
  • Salt and freshly ground black pepper
  • Olive oil, 2 tablespoons
  • Dijon mustard, 2 tablespoons
  • Cremini mushrooms, 1 pound
  • Shallots, 2 medium, finely chopped
  • Garlic, 3 cloves, minced
  • Fresh thyme, 2 teaspoons (leaves only)
  • Dry white wine, 1/4 cup
  • Salt and pepper, to taste
  • Olive oil, 1 tablespoon (for sautéing)
  • Puff pastry, 1 sheet (about 10×15 inches)
  • Prosciutto, 6 to 8 thin slices
  • Egg wash (1 egg + 1 tablespoon water, beaten)
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Take the beef tenderloin out of the fridge about 30 minutes before cooking. Pat it completely dry with paper towels. Season generously all over with salt and pepper.
  2. Heat a large cast-iron skillet over medium-high heat with 2 tablespoons olive oil. When the oil is shimmering, sear the beef for about 2 minutes per side until all sides are deeply browned (about 8-10 minutes total). Transfer to a plate and let cool for 10 minutes. Brush all over with Dijon mustard.
  3. While the beef cools, wipe out the skillet. Add 1 tablespoon olive oil and heat over medium heat. Add shallots and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Add the finely chopped mushrooms (pulsed in a food processor to the size of small peas). Cook, stirring occasionally, for 8-10 minutes until the liquid has evaporated and the mixture is dry. Add white wine and fresh thyme, cook for another 2 minutes until wine mostly evaporates. Season with salt and pepper. Let cool completely.
  5. Lay a large piece of plastic wrap on the counter. Arrange prosciutto slices slightly overlapping to form a rectangle about the length of the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
  6. Place the mustard-coated beef in the center of the mushroom layer. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef. Twist the ends of the plastic wrap to seal into a tight log. Refrigerate for at least 20 minutes (or up to 24 hours).
  7. Preheat oven to 400°F (200°C). On a lightly floured surface, roll out puff pastry to about 1/8-inch thickness. Unwrap the beef log and place it in the center of the pastry.
  8. Fold one side of the pastry over the beef, then the other. Tuck the ends under. Place seam-side down on a parchment-lined baking sheet.
  9. Brush the entire surface with egg wash. Score the top decoratively if desired (do not cut through to the meat). Sprinkle with flaky sea salt if using.
  10. Bake for 35-40 minutes until the pastry is deep golden brown and puffed. The internal temperature should reach 125°F (52°C) for medium-rare. Let rest on the baking sheet for at least 15 minutes before slicing.

Notes

Don’t skip the chilling step; it helps the pastry stay flaky. Let the duxelles cool completely before assembly to avoid a soggy Wellington. Use a sharp knife for slicing to prevent crushing the pastry. The Wellington can be assembled a day ahead and refrigerated; add about 5 minutes to baking time if starting cold.

Nutrition

Keywords: beef Wellington, lighter beef Wellington, Thanksgiving recipe, holiday recipe, beef tenderloin, mushroom duxelles, puff pastry, prosciutto

Find it online: https://bakebelle.com/lighter-thanksgiving-beef-wellington-easy-holiday-recipe/